Whole Wheat Blueberry Muffins

Name: Whole Wheat Blueberry Muffins
Prep time: 7 min
Cook time: 19 min
Total time: 26 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 cup King Arthur White Whole Wheat Flour (283g, weigh or measure by gently spooning into cup then sweeping off excess); 1 cup light brown sugar or dark brown sugar, packed (213g); 3/4 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon (optional); 1 cup blueberries, fresh or frozen (128g, or Blueberry Jammy Bits); 1 tsp King Arthur Pure Vanilla Extract; 1/3 cup vegetable oil (67g); 1 1/2 cup buttermilk or plain yogurt (340g, regular not Greek-style); to taste cinnamon sugar or coarse sparkling sugar (for topping, optional)

Moist, tender whole wheat muffins bursting with fresh or frozen blueberries, lightly sweetened with brown sugar and warm cinnamon.

26 min total6 servingsAmerican

Calories

380

Protein

Carbs

54g

Fat

14g

Ingredients

2 1/2 cup King Arthur White Whole Wheat Flour (283g, weigh or measure by gently spooning into cup then sweeping off excess)
1 cup light brown sugar or dark brown sugar, packed (213g)
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1 cup blueberries, fresh or frozen (128g, or Blueberry Jammy Bits)
1 tsp King Arthur Pure Vanilla Extract
1/3 cup vegetable oil (67g)
1 1/2 cup buttermilk or plain yogurt (340g, regular not Greek-style)
to taste cinnamon sugar or coarse sparkling sugar (for topping, optional)

Instructions

1
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups.
2
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
3
Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the blueberries last.
4
In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.
5
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
6
Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped muffin scoop of batter is the right amount.
7
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
8
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
9
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.